#holidaycooking

[yumywaveco]

Holiday Stuffed Beef-A Festive Feast

[forkfulofflavor]

Slow Cooker Bone-In Turkey Breast Ingredients: Turkey 1 large white or yellow onion, peeled and diced into 1-inch chunks 1 (7-pound) bone-in turkey breast, skin on 4 tablespoons unsalted butter, softened 2–3 cloves garlic, finely minced 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 1–2 teaspoons kosher salt, to taste 1 teaspoon smoked paprika (or regular paprika) 1/2–1 teaspoon freshly ground black pepper, to taste 1/2 cup orange juice (or substitute with chicken broth) 1/4 cup reduced sodium chicken broth Gravy 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups broth (from turkey drippings in the slow cooker) Salt and pepper, to taste Directions: Prepare the Slow Cooker: Lightly coat the ceramic portion of a 6 to 7-quart slow cooker with cooking spray. Scatter the onion chunks over the base of the cooker. Season the Turkey: Pat the turkey breast dry. In a small bowl, combine softened butter, garlic, thyme, rosemary, sage, salt, paprika, and pepper. Rub this butter mixture over the turkey breast, including underneath the skin if possible, taking care not to tear it. Cook the Turkey: Place the seasoned turkey breast on top of the onions in the slow cooker. Pour the orange juice and reduced sodium chicken broth around the turkey. Cover with the lid and cook on HIGH for about 3 hours or on LOW for about 5 hours, until the internal temperature reaches 160°F. Use a digital thermometer for accuracy. Optional Crispy Skin: For crispy skin, preheat the broiler to 500°F. Transfer the cooked turkey breast to a baking sheet, place on a wire rack, and broil for 5 minutes or until the skin is golden and crispy. Keep a close watch to prevent burning. Make the Gravy (Optional): Strain the cooking juices from the slow cooker, discarding onion chunks. Add additional broth if necessary to make 2 cups. In a saucepan, melt the butter over medium-high heat, then whisk in the flour to make a roux. Gradually add the broth, whisking constantly, and simmer for 5 minutes or until thickened. Season with salt and pepper to taste. Serve: Slice the turkey breast as desired and serve with gravy. Prep Time: 20 minutes | Cooking Time: 5 hours (slow cooker on LOW) | Total Time: 5 hours 20 minutes Kcal: 350 kcal | Servings: 8 servings With aromatic herbs and butter gently infusing a bone-in turkey breast, this slow cooker recipe offers tender, juicy meat ideal for your holiday spread. The subtle citrus notes from orange juice complement the rich, savory flavors, while the optional broiling step delivers a crispy, golden-brown finish to the skin. Serve it with homemade gravy, crafted from the turkey’s own drippings, for an extra layer of warmth and flavor. This dish makes a delightful centerpiece for Thanksgiving or any festive gathering where you want to make an impression with minimal effort. The recipe is straightforward yet yields a rich, moist turkey, perfect for family gatherings or special meals with loved ones. Paired with seasonal sides, this turkey is sure to be a crowd-pleaser.

[ashflance]

🎄✨ Join Our Free Christmas Cooking Classes! ✨🎄

Get ready to make this holiday season extra special with our FREE Christmas cooking classes! Whether you're a beginner in the kitchen or an experienced chef, our fun and festive classes will help you create delicious Christmas dishes that will wow your family and friends.

🎅 What You'll Learn:

Classic holiday treats (cookies, cakes, pies)

Savory dishes for your Christmas feast (roasts, sides, appetizers)

Secret tips and tricks to make your meals extra magical 🗓 When? Now until Christmas Day, December 25th, 2024! 📍 Where? Online - cook from the comfort of your home!

Don’t miss out on this perfect opportunity to get your Christmas cooking skills to the next level – and it’s completely FREE! Sign up now and spread the joy of cooking this holiday season. 🍽️🎁

👉 Sign up today and reserve your spot!

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Q1: How can I prepare for the cooking classes to make the most out of them? A1: To prepare for the classes, make sure you have a basic kitchen setup with key ingredients for traditional Christmas dishes, such as flour, sugar, butter, and eggs. Check the class schedule in advance to gather any special ingredients needed for specific recipes. A little pre-planning can make your cooking experience smoother and more enjoyable!

Q2: Will the classes cater to both beginners and more advanced cooks? A2: Absolutely! The classes are designed to accommodate all skill levels. Each lesson is structured to guide beginners step-by-step while offering tips and techniques that even experienced cooks will appreciate. Whether you're just learning to bake cookies or tackling a Christmas feast, there’s something for everyone.

Q3: Are the classes live or pre-recorded? A3: Our classes are a mix of both! You’ll have the option to join live, interactive sessions where you can ask questions in real-time, or you can watch pre-recorded sessions at your own convenience. Either way, you’ll be able to follow along at your own pace and revisit the recipes whenever you like!

[rockstarkristin]

Let's get baked together🍪 . . . . . . . . . #christmas #christmasdecorating #apron #apronstyle #apronsquad #christmasapron #christmascooking #christmascookies #holidaycooking #holidayseason #holidays #holidaydecor #festive #festiveaf #festivevibes #festiveseason #festivewear #redlips #redlipstick #redlippy #burnyourbras #burnday #thursdayburnsday #thursdaymood #santaclaus #mrsclaus #inthekitchenwhereibelong #cookingathome #santashelper #redismycolor https://www.instagram.com/p/CIoCJRGplVS/?igshid=zcovb0qlhifd

[samantha-paige-howard]

Appalachian apple stack cake traditionally was made and enjoyed on holidays or weddings by early mountain settlers. The ingredients for making cakes were costly and during weddings each family member would bring a thin layer and spread with apple filling.

[forkfulofflavor]

Roasted Vegetable Butternut Squash Lasagna Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered 1/2 teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) 2/3 cup milk (unsweetened almond milk or any milk) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg 1/2 teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided To garnish: Fresh chopped parsley Directions Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, add the chopped vegetables, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly and spread in an even layer. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a separate parchment-lined baking sheet, flesh-side down. Place both sheets in the oven. Roast vegetables for 30 minutes until golden, then remove and let cool. Roast butternut squash for about 1 hour or until tender. Once squash has cooled, scoop out the flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper until smooth. While roasting, cook lasagna noodles in boiling water for 5-6 minutes, then drain and lay flat on an oiled surface. In a small bowl, mix ricotta, egg, salt, and pepper until combined. In a 9x13-inch baking dish, spread 3/4 cup butternut squash mixture on the bottom. Layer with 5 noodles, half the ricotta mixture, half the roasted vegetables, 3/4 cup mozzarella, and 1 cup butternut squash mixture, followed by 1/4 cup parmesan. Repeat layers with remaining ingredients, finishing with remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden. Garnish with extra parmesan and chopped parsley. Let cool 15-20 minutes before serving. Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours Kcal: 320 kcal per serving Servings: 8 This Roasted Vegetable Butternut Squash Lasagna brings together the best flavors of the season. Each bite is layered with creamy butternut squash sauce, tender roasted vegetables, and gooey melted cheese, creating a comforting and satisfying dish. The gentle sweetness of the squash balances the savory roasted veggies, making it a perfect meal to welcome the cooler months. Ideal for family gatherings or a cozy night in, this lasagna is a crowd-pleaser that delivers on both taste and nutrition. With its vibrant colors and hearty textures, it’s as beautiful as it is delicious. Pair with a simple green salad, and you have a complete meal to enjoy on a crisp autumn evening.

[forkfulofflavor]

Savory Puerto Rican Roasted Turkey This delicious Puerto Rican-style turkey is infused with vibrant flavors and spices, making it a perfect centerpiece for your holiday table. Ingredients 1 15-17 lbs Turkey Thawed 3 tbsp Sofrito homemade or store-bought 7 clove garlic 1 tbsp adobo adjust as needed 2 tsp pepper 2 tsp rosemary 3 tsp oregano 1 stick butter melted 1 packet Saxon salt to taste 3 tbsp lemon juice Instructions Rinse and pat dry the turkey. Take 1 teaspoon pepper, 2 teaspoons rosemary, 2 teaspoons oregano, 1 teaspoon salt, and 2 minced garlic cloves and add them inside the turkey's cavity. Melt the butter and mix it with the sofrito. Then, add the pepper, adobo, lemon juice, and 5 minced or pressed garlic cloves. Gently separate the skin from the breast and make slits in the thighs and legs with a knife. Spoon the sofrito paste into the slits on the thighs and legs, and spread the remaining mixture over the outside of the turkey, massaging it into the skin.

[forkfulofflavor]

Air Fryer Turkey Breast Ingredients: 1 (4-6 lb) bone-in, skin-on turkey breast, ribs removed* or 1 (3 lb) boneless roast** 2 tbsp extra-virgin olive oil 2 cloves garlic, minced 2 tsp kosher salt 2 tsp fresh rosemary, chopped 2 tsp fresh sage, chopped 1 tsp fresh thyme, chopped 1/2 tsp freshly ground black pepper 1 tsp Dijon mustard Mushroom Gravy, optional for serving Directions: Prep the Turkey: Remove turkey from the refrigerator and let it sit at room temperature for 30 minutes. Pat dry with paper towels. Preheat Air Fryer: Preheat the air fryer to 350°F (175°C) for at least 5 minutes. Season the Turkey: In a small bowl, mix olive oil, garlic, salt, rosemary, sage, thyme, black pepper, and mustard. Rub the mixture evenly over the turkey breast. Cook in Air Fryer: Place the turkey in the air fryer basket, skin-side down (see notes if using a turkey with ribs still attached). Cook for 20 minutes, then carefully flip the turkey over. Continue Cooking: Cook for an additional 30-50 minutes, or until an instant-read thermometer inserted in the thickest part of the meat reads 155°F (temperature will rise as it rests). Note: Boneless turkey breast with netting may take longer to cook than bone-in turkey breast without netting. Rest and Carve: Transfer turkey to a cutting board and cover with foil. Let it rest for at least 15 minutes. To carve, slice along each side of the breastbone to remove breast meat in large pieces, then cut crosswise into slices. Serve hot or at room temperature, with mushroom gravy if desired. Prep Time: 10 minutes | Cooking Time: 50-70 minutes | Total Time: 1 hour 30 minutes Kcal: 250 kcal | Servings: 6 servings This Air Fryer Turkey Breast combines fresh herbs and a hint of Dijon to create a perfectly seasoned, juicy centerpiece for any holiday table. With a crispy skin and tender meat, this turkey breast is both flavorful and simple to prepare. The air fryer locks in moisture while creating a golden, crisp exterior that pairs well with any side dish or gravy. Ideal for Thanksgiving or a family dinner, this recipe is a wonderful choice for smaller gatherings. Carved into succulent slices, this turkey breast is easy to serve and perfectly seasoned with rosemary, sage, thyme, and garlic. It’s a delicious, convenient way to enjoy a classic holiday dish with minimal effort and maximum flavor.